Kingfish niçoise salad

Kingfish niçoise salad

Great Pub Food
Lisa Cohen


Quantity Ingredient
4 x 150g kingfish fillets
1 small handful flat-leaf parsley, finely chopped
2 tablespoons capers, drained and rinsed
2 tablespoons olive oil
2 anchovy fillets, finely chopped
freshly ground black pepper
lemon wedges, to serve

Niçoise salad

Quantity Ingredient
8 new potatoes
4 large eggs
200g green beans
150g vine-ripened cherry tomatoes, halved
3 tablespoons niçoise olives
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 large egg yolk
1 garlic clove, crushed
1 teaspoon dijon mustard
125ml extra-virgin olive oil
sea salt and freshly ground black pepper


  1. To prepare the fish, put the parsley, capers, oil and anchovies in a large bowl and stir to combine. Add the fish, season with pepper and toss to coat. Cover and refrigerate for 1 hour.
  2. Meanwhile to prepare the salad, cook the potatoes in a small saucepan of boiling salted water for 8–10 minutes, or until tender. Drain and set aside to cool slightly. Slice thickly into rounds. Put the eggs in a small saucepan, cover with cold water, bring to the boil over medium heat and cook for 4 minutes. Drain and cool under cold running water for 1 minute. Peel and cut into wedges. Bring a saucepan of water to the boil then blanch the beans for 1 minute; drain and refresh in iced water. Combine the potato, egg, beans, tomato and olives in a large bowl.
  3. To make the dressing, combine the vinegar, lemon juice, egg yolk, garlic and mustard in a small food processor and blend. Gradually add the oil in a thin, steady stream, blending until thick and creamy. Transfer to a small bowl and season with salt and pepper.
  4. Preheat a char-grill, flat grill or large frying pan over medium– high heat.
  5. Cook the fish for 2–3 minutes on each side or until cooked to your liking.
  6. To serve, divide the salad among four serving plates, drizzle with the dressing and top with fish and lemon wedges
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